Eggplant with Meat Mixture

First, prepare the eggplants: Halve them and scoop out the flesh with a spoon, leaving at least a 0.5–1 cm thick edge. Dice the eggplant flesh and onion.

In a large pan, heat 2 tablespoons of oil and add the minced meat. Season with salt and pepper, flavor with thyme, and sauté over high heat until the meat is browned (3–5 minutes). Then add the onion, garlic, and eggplant flesh and sauté for another 2–3 minutes. Next, pour water and vinegar into the pan and add the tomatoes. Cook over medium heat until the tomatoes reduce into a thick sauce (approx. 30 minutes).

While the filling is cooking, preheat the oven to 170 °C, prepare a baking sheet and line it with baking paper. Place the eggplants cut-side down on the baking sheet, brush them with olive oil, put them in the preheated oven and bake for 10–15 minutes at 170 °C. Then remove the baking sheet and prepare the meat mixture, which should be ready by now. Turn the eggplants over, fill them with the mixture using a spoon, and bake for 25 minutes at 165–170 °C. Then crumble feta cheese over the eggplants with your fingers and bake for another 5–8 minutes at 165–170 °C, until the cheese melts.